Tag Archives: Vegetarian

Chocolate Layer Cake (Gluten-free, Eggless, Oil-free)

The cake does not have oil or fat, does not have gluten, and has no eggs. Okay, it does not have anything worthwhile. Don’t make it. But, yes. If you want to eat cake guilt-free, and you want to enjoy chocolate in its most delicious form, then make this. (I have made a similar cake earlier too).

This is another version.

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Cake:

  1. 5 cups Oat Flour
  2. 5 cups Milk (room temp)
  3. 1/8 cup sugar
  4. ½ cup cocoa powder
  5. 10 dates, pitted
  6. 1 tbspn baking powder

Frosting:

  1. 125 g Coconut cream (room temp)
  2. 75 g powdered sugar
  3. Chocolate chips (dark/milk/white)

 

  • Preheat the oven to 180 C
  • In a small microwave-safe bowl, place the dates and warm them in the microwave for 30 seconds, just to soften them.
  • In a medium-sized mixing bowl, add the flour, baking powder, sugar and cocoa powder, and mix them thoroughly.
  • In a blender, place the softened dates and milk, and blitz till a loose paste/liquid is formed.
  • Mix the liquid into the flour mixture, and fold gently till everything is combined.
  • Line a 4-inch tin with parchment and bake for 25-30 minutes, till a toothpick inserted in the center comes out clean.
  • For the frosting, take room temp coconut cream, combine the powdered sugar gently, and spread the mixture between the layers and, also on the top.
  • Top off the cake with chocolate chips.
  • Serve chilled or after an hour or so, leaving the cake to set.

 

Notes:

  1. Use any dates you can lay your hands on.
  2. The measurement of the ingredients make 1 cake. So, if you want another layer, repeat the process.
  3. Powdered brown sugar also works well.
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Lunch Noodles

All you need is a filling lunch. A dish that is hearty, stops your cravings and keep you full till snack-time. This is just that.

  1. 100 g rice noodles
  2. 3 medium carrots
  3. 1 medium white radish
  4. 150 g greens (kale/spinach/amaranth/any other)
  5. 7-8 green beans
  6. 3 fat baby corn fillets
  7. 1 green pepper
  8. 100 g firm tofu
  9. 1 tspn dark soy sauce
  10. 1 tspn sesame oil
  11. 1 inch ginger
  12. 3 cloves of garlic
  13. 3 small green chillies (or 1 bird’s eye chilli)
  14. Zest and juice of 1 lemon
  15. 1 tbspn vegetable oil
  16. Salt
  • Chop all the vegetables and baby corn to a similar sizes, the tofu into cubes, and tear up the leaves
  • Chop the ginger, garlic and chilli very finely
  • Place the noodles in recently boiled water for about 8 minutes, until the noodles turn aldente.
  • Meanwhile in a wide, heavy bottom-dish on heat, pour in the vegetable oil and stir-fry the ginger, garlic and chilli
  • Add in the radish and carrot and stir-fry these vegetables until they roast a little and start turning brown on one side.
  • Braise the tofu separately.
  • Next, add in the remaining vegetables, and the leaves, and stir-fry for about 3 minutes.
  • Add in soy sauce, salt and switch off the flame, and keep the dish closed.
  • The noodles should be done by now. Add them to the vegetables, tofu, leaves, add a tspn of sesame oil, and adjust seasoning. Serve!

Beets + Ginger Mini cakes

beet n ginger mini cakes 2

 

One of the best things to do, it is said in ayurveda, is to have raw vegetable juice first thing in the morning. I have never done that in my entire life. But these mini-cakes come really close to that. Atleast there are vegetables in it!

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beet n ginger mini cakes 3

  1. 150 g beetroot, washed and peeled
  2. 50 g young ginger, washed and peeled
  3. 1 cup WW flour
  4. 1 tbspn rice flour
  5. 11 tbspn yogurt
  6. 6 tbspn light olive oil
  7. 1 heaped tspn baking powder
  8. 1 tspn salt
  9. Honey and extra yogurt for garnish

 

  • First off, roughly chop the beetroot and ginger, and keep aside. Preheat the oven to 200 C, and roast the chopped beetroot in the oven for 15 minutes, till the veg is tender.
  • Meanwhile, in a medium mixing bowl, combine the flours, baking powder and salt.
  • In another bowl, combine the yogurt and oil. Add this mixture to the dry mixture that is prepared. Start mixing to incorporate everything.
  • Add in the ginger, and after beetroot has come out of the oven, mix that in as well. You may want to work fast to combine the beet at this time, so that baking powder doesn’t start acting already. Immediately transfer the batter to moulds and then to the oven, now reduced to 190 C.
  • Bake for 25-30 minutes, until the cakes are light brown and a skewer comes out clean
  • Serve them warm with cool yogurt and honey.

Carrot + Chilli Muffins

 

carrot_chilli muffns 9

 

Chilli for breakfast, anyone?

Or how about something baked? Or, how about both in one go?

These carrot and chilli muffins are just the right thing for mornings. They are sweet, but sugarless, and spicy but just the right amount.

carrot_chilli muffns 6 carrot_chilli muffns 7

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  1. 1 medium sized carrot
  2. 1 ½ fresh red chilli
  3. 100 g dates, pitted
  4. 2 ½ cups WW flour
  5. 1 tspn salt
  6. 1 tspn baking powder
  7. 1 ½ cups + 1 ½ tbspn low-fat, runny yogurt
  8. 1 cup vegetable oil
  9. 1 cup Jamun honey

 

–        Preheat the oven to 190 C

–        In a medium sized mixing bowl, add the flour, salt and baking powder and keep aside.

–        Grate the carrot and finely slice the chilli, and roughly chop up the dates

–        In another bowl, add the oil, yogurt and honey, and whisk well.

–        Add the grated carrots, dates and chilli to the dry ingredients’ mixture. Then add the whisked wet ingredients. Combine well, but do not over-mix. The batter will be a little lumpy, which is just right.

–        Grease or line your muffin tray and pour the batter into the moulds and bake for 30 min.

These muffins keep well for 2-3 days in the fridge, but not more, since they are quite moist.